For starters, it gives all the flavors a chance to mingle. But, more technically, for things like chicken breast, it makes it easier to cook the chicken breast through because you have to pound it to an even thickness before stuffing it. It should eliminate the classic chicken breast problem of some thicker parts being undercooked and some parts being dry.
All of that aside though, it also just looks amazing! Serving up a dish like Quinoa Stuffed Chicken is a show-stopping presentation!
QUINOA STUFFED CHICKEN BREASTS
INGREDIENTS
4 medium chicken breasts (5-6 ounces each)
1 cup tri-color quinoa, rinsed
1 bunch fresh spinach
6 ounces feta cheese, crumbled
1 teaspoon black pepper
Pinch of salt
Pinch of red pepper flakes
Olive oil
HELPFUL EQUIPMENT
Meat Tenderizer
Quinoa Stuffed Chicken
The Stuffing
This stuffing is super versatile. If chicken breasts aren’t your thing, you can use it in stuffed mushrooms or just eat it as a side dish!
The base of the stuffing is this beautiful tri-color quinoa that Bob’s Red Mill
Depending on the quinoa you end up using, your cooking instructions might vary a bit so you should check the instructions.
For most quinoa though, you’ll want to rinse the quinoa in cold water and then simmer it in a few cups of water for about 20 minutes, covered, until it’s light and fluffy.
To add some extra flavors to the filling, I sauteed some spinach quickly with a drizzle of olive oil. I used a full bunch of adult spinach and seasoned it with some salt and red pepper flakes.
Stuffing the Chicken
Ok. So this is where people tend to get a bit scared. Trust me. You can do this though.
To start, take your chicken breasts and butterfly them horizontally so they lay flat. Don’t cut all the way through them though. Then cover each one with some plastic wrap and gently pound them out into an even thickness.
You don’t need to use a lot of force here. Just gently pound them so they are in an even shape.
Then remove the plastic wrap and pile on the filling! Don’t worry about over-stuffing these. Some filling might fall out, but that’s okay.
Depending on the size of your chicken breasts, you should be able to stuff them with 1/3-1/2 cup of stuffing.
Then just roll the chicken up and secure each one with a few skewers. Don’t stress about losing filling or getting it perfect. It’ll be fine!
Cooking the Chicken
To make sure the chicken stays stuffed, it helps to sear it and then finish it in the oven. I recommend seasoning the chicken with salt and pepper and then searing them in a hot skillet over medium-high heat with a drizzle of oil.
Sear the chicken breasts with the seam-side down first so it locks in the filling. Sear each one for about five minutes.
Then you can sear them for a few minutes on the second side also and then transfer them straight to a hot oven. The oven will gently cook the chicken through.
Cook them for about 25 minutes at 350 degrees F. If you want to be super-sure your chicken is cooked through, I recommend testing them with a meat thermometer. You’re looking for an internal temperature of around 165 degrees.
You can also test one to make sure by slicing it in half, but it’s best to let the chicken rest for a few minutes before slicing into it.
Then you can serve these Quinoa Stuffed Chicken beauties up with any side of your choosing. I just roasted a few brussels sprouts to serve on the side and also piled on some extra filling that I had to round out the plate.
